Sweet Potato Cake With Toasted Marshmallow Frosting Recipe on Food52

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Sweet Potato Cake With Toasted Marshmallow Frosting Recipe on Food52
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Think of this as a fun twist on sweet potato casserole.

To make the cake, heat the oven to 350°F. Grease a 13x9x2-inch pan with non-stick spray or soft butter. Line the bottom with parchment paper.In a large bowl, whisk together the oil, sugars, and vanilla. Add the eggs and yolk, one at a time, and continue whisking until smooth. Add the sweet potato and whisk again.

Transfer the batter to the prepared pan and smooth the top with an offset spatula or butter knife. Bake for 30 to 35 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two. At this point, the cake will keep at room temperature, tightly wrapped, for up to 2 days. Hold on the frosting until you’re ready to eat.

Whisk constantly until the sugar melts and the mixture is warm to the touch, 3 to 5 minutes. Remove the bowl from the heat and place the bowl on the stand mixer fitted with the whisk attachment. Beat the egg white mixture on high speed until stiff and glossy, 5 to 7 minutes. Add the vanilla and continue beating until just combined.

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